Indole as an Index of Spoilage of Mackerel (Rastrelliger kanagurta) during Storage at Ambient Temperature and in Ice

dc.contributor.authorOmar, Nadia Mahmud
dc.date.accessioned2022-01-01T08:21:38Z
dc.date.available2022-01-01T08:21:38Z
dc.date.issued2002
dc.description.abstractA study was conducted to find out any correlation between indole and the spoilage indices such as Tri Methyl Amine Nitrogen (TMAN), Total Volatile Base Nitrogen (TVBN) and Total Bacterial Count (TBC) during spoilage of mackerel (Rastrelliger kanagurta) at ambient temperature and in ice. Mackerel had a shelf life of 6 and 9 h at ambient temperature based on the sensory evaluation of whole mackerel and cooked meat respectively. After 9 h of storage at ambient temperature TVBN, TMAN and indole were only 25.2 mg/100, 5.75 mg/ 100 and 0.3 |ig/100g respectively. The bacterial load was 5.55 log CFU/g. Mackerel had a shelf life of 6 and 9 days in ice based on the sensory evaluation of whole and cooked fish respectively. TVBN, TMAN and indole were only 14.35 mg/100, 0.67 mg/100 and 0.4 |ig/100g respectively. Total bacterial count was 6.36 log CFU/g. All the indices studied were low when the mackerel was rejected but this was specially true of indole which was detected in negligible amounts through out the storage period and also showed no trend through out. So indole was found to have no significance as an index of spoilage of mackerel kept at ambient temperature and in ice.en_US
dc.identifier.citationFishery Technology 39(2):142-145en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5599
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)en_US
dc.subjectindoleen_US
dc.subjectspoilageen_US
dc.titleIndole as an Index of Spoilage of Mackerel (Rastrelliger kanagurta) during Storage at Ambient Temperature and in Iceen_US
dc.typeArticleen_US
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